| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups, Lentils |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
lg |
Onion, chopped |
| 3 |
|
Carrots, grated |
| 3/4 |
ts |
Marjoram |
| 3/4 |
ts |
Thyme |
| 1 |
cn |
Tomatoes with juice (28 oz) |
| 7 |
c |
Homemade broth OR |
| 3 1/2 |
c |
Canned broth AND |
| 3 1/2 |
c |
Water |
| 1 1/2 |
c |
Lentils, rinsed and picked over |
| 1/2 |
ts |
Salt |
|
|
Pepper to taste |
| 3/4 |
c |
Dry white wine |
| 1/2 |
c |
Chopped parsley |
| 4 |
oz |
Cheddar cheese, grated |
INSTRUCTIONS
In a large pot, heat the oil. Saute the onions, carrots, marjoram and
thyme about 8 minutes, until the vegetables are soft. Add the
tomatoes, breaking them up. Add the broth and lentils.
Bring to a boil, reduce the heat and simmer, covered, for 1 hour. Add
the salt, pepper, wine and parsley and simmer a few minutes more.
Ladle into bowls and sprinle with grated cheese.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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